Health & Fitness

Vegetarian mushroom cabbage lasagna rolls

Mushroom Cabbage Lasagna Buns are one of the most delicious ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom cabbage lasagna rolls

These buns are a deliciously cheesy, meatless meal that is sure to be a hit in your home. The individual roles help keep portion sizes in check. A roll with salad makes the perfect meal. They're great for freezing too. Some lasagna bun variations that I love are these spinach lasagna buns, three stuffed cheese zucchini lasagna buns, and butternut squash and spinach lasagna buns. See more vegetarian recipes like this one.

Mushroom cabbage lasagna rolls in a baking pan.

How to Freeze Lasagna Buns:

These mushroom lasagna buns are perfect for freezing and pulling out on a night when you don't have time to cook. You can freeze these two different ways:

Custom frozen lasagna roll ups

After rolling up the noodles, place them on a baking sheet for quick freezing. After freezing, place in a zippered bag. For baking, place as many rolls as you want in a baking dish with sauce on the bottom. Pour more sauce over the pasta and pour a tablespoon of mozzarella over each. Cover with foil and bake for an hour at 350 degrees.

Lasagna Roll Ups Frozen in a baking dish

Freeze all the rolls in a baking dish covered with foil. To serve, let thaw in the refrigerator for 36-48 hours, then follow baking instructions. You can also bake them frozen, but you have to increase the baking time to an hour.

Lasagna roll up variations and tips:

Subspinach for the kale. If you want, you can chop the mushrooms with the kale in the food processor. I recommend covering the dish with foil when baking so that the lasagna rolls don't get crispy. To prevent the foil from sticking, camp the foil over the baking dish so it doesn't touch the pasta. You can also spray the foil with baking spray or place parchment paper over the rolls and then cover with foil.Mushroom cabbage lasagna buns "width =" 550 "height =" 825 "data-pin-description =" Mushroom cabbage lasagna buns are one of the most delicious ways to enjoy kale. These lasagne rolls are quick, easy and perfectly portioned. #lasagnarolls "data-pin-title =" Mushroom cabbage lasagna rolls "data-srcset =" https://www.skinnytaste.com/wp-content/uploads/2012/11/Mushroom-Kale-Lasagna-Rolls-9 . jpg 550w, https://www.skinnytaste.com/wp-content/uploads/2012/11/Mushroom-Kale-Lasagna-Rolls-9-500x750.jpg 500w, https://www.skinnytaste.com/wp- content / uploads / 2012/11 / Mushroom-Kale-Lasagne-Rolls-9-170x255.jpg 170w, https://www.skinnytaste.com/wp-content/uploads/2012/11/Mushroom-Kale-Lasagna-Rolls -9-260x390.jpg 260w, https://www.skinnytaste.com/wp-content/uploads/2012/11/Mushroom-Kale-Lasagna-Rolls-9-150x225.jpg 150w "data sizes =" (max -width : 550px) 100vw, 550px "/><img loading=

More Lasagna Recipes You'll Love:

Mushroom cabbage lasagna rolls

Preparation time: 30th min

Cooking time: 40 min

Total time: 1 hours 10 min

Mushroom Cabbage Lasagna Buns are one of the most delicious ways to enjoy kale! They are quick, easy and perfectly portioned.

10 9 ounces of dry lasagna noodles, cooked2 1/2 cups Marinara sauce5 cups Kale, Stems removed, finely chopped8th oz Mushrooms, finely chopped1 TL olive oil2 Cloves garlic, choppedfifteen oz Skim off part of the ricotta cheese, I like Polly-o1/2 Cup grated parmesan cheese1 egg, wipedSalt and fresh pepper3 oz 10 tbsp partially skimmed mozzarella cheese, crushed

Preheat oven to 350F.

Place about 1 cup of sauce on the bottom of a 9 x 12 baking dish.

Put the kale in a food processor and pulse a few times until it's chopped.

In a large pan, heat the oil over medium heat. Add garlic and sauté until golden, about a minute. Add the kale, salt and pepper and fry for about 5 minutes.

Add mushrooms to the pan, cook for another 5-6 minutes until soft. Adjust salt and pepper to taste.

Combine cooked kale, mushrooms, ricotta, parmesan, egg, salt, and pepper in a medium bowl. Put a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure the pasta is dry.

Take 1/3 cup of mushroom cabbage mixture and spread evenly over the noodle. Roll it carefully and place it on the baking dish with the seam facing down. Repeat with the remaining pasta.

Scoop 1 cup of sauce over the pasta in the baking dish and pour 1 tablespoon of mozzarella over each. Place foil over the baking dish and bake for 40 minutes until the cheese melts.

Makes 10 rolls. Serve with extra sauce.

Portion: 1roll, Calories: 258kcal, Carbohydrates: 30.5G, Protein: 11.5G, Fat: 8.4G, Saturated fatty acids: 6.5G, Cholesterol: 41mg, Sodium: 208mg, Fiber: 3G, Sugar: 2G

Blue Smart Points: 6th

Green Smart Points: 7th

Purple Smart Points: 6th

Points +: 6th

Keywords: simple lasagna, lasagna rollups, mushroom cabbage lasagna rolls, spinach lasagna rolls, vegetarian lasagna

Posted October 26, 2020 by Gina

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